Heavy cream, also called heavy whipping cream, is whipping
cream with a milk fat content of between 36 and 40 percent. It's
usually only available in specialty or gourmet markets.

Half-and-half is a mixture of equal parts milk and cream,
and is 10 to 12 percent milk fat, and can not be whipped.

All cream, unless ultrapasteurized (briefly heated to 149°C/300°F
and then cooled), is highly perishable and should be kept in the
coldest part of the refrigerator.

Whipped cream in pressurized cans is a mixture of cream, sugar,
stabilizers, emulsifiers and gas, such as nitrous oxide. It is
expanded by the gas into a "puffy" form. Aerosol "dessert toppings,"
which are usually made with hydrogenated vegetable oils, have
absolutely no cream in them (and doesn't taste like cream either).